Directions

Place potato in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into cubes.

Meanwhile, place green beans in a saucepan and cover with water. Bring to a boil; Reduce heat; cook, uncovered, for 6-8 minutes or until crisp-tender. drain and cool.

In a large serving bowl, combine the beans, potato, tomato and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture; toss to coat.Yield: 4 servings.

Originally published as Green Bean Salad in Taste of Home
June/July 2004, p46